Air-fried brats are German-style pork or pork-and-beef sausages cooked until browned outside and juicy inside, then served in buns or alongside classic sides. The air fryer circulates hot air around each sausage, making a quick, hands-off meal without needing to heat a grill; cooking time varies with brat size and the appliance.
Ingredients
- 4 uncooked bratwurst links, about 1 pound (450 g) total
- 4 brat or hot dog buns, about 4 ounces (115 g) total
- 1 teaspoon (5 ml) neutral oil, optional, for lightly greasing the basket
- Yellow mustard, about 2 tablespoons (30 g), for serving
- 1 cup (150 g) sauerkraut, drained, for serving
Instructions
- Preheat the air fryer to 360°F (182°C) for 3 minutes, if your model recommends preheating. Check the manufacturer’s instructions; some units do not need preheating. If the basket tends to stick, lightly brush or spray it with the optional oil.
- Arrange the bratwurst in one layer in the basket, with a little space between links so hot air can circulate. Do not pierce or slit the casings: keeping them intact helps retain juices. If you are cooking more than four, work in batches rather than crowding the basket.
- Air-fry at 360°F (182°C) for 10 minutes. Turn the links with tongs and continue cooking for about 2 minutes. Since air fryers and bratwurst sizes differ, treat the time as a guide, not a safety check.
- Check the thickest part of each brat with an instant-read food thermometer, inserting it from the side without touching the basket. The USDA FSIS safe minimum for ground meat, including bratwurst, is 160°F (71°C). If any link has not reached that temperature, cook for another 1–2 minutes and check again. Let the sausages rest for 2 minutes before serving.
- Warm the buns in the air fryer for 1–2 minutes if desired, watching closely so they do not become crisp. Put a brat in each bun and add mustard and drained sauerkraut, or serve the links without buns with your chosen sides.
Tips
- Use a thermometer. Browning and clear juices are not reliable ways to confirm that ground meat is safe. Check every link, especially if they vary in thickness or are packed tightly.
- Adjust for your appliance. A compact basket or a powerful air fryer may cook faster; larger links may need longer. Begin checking around the 10-minute mark and cook in short increments until each reaches 160°F (71°C).
- Keep the basket in a single layer. Overcrowding blocks airflow and can lead to uneven cooking. Cook in batches, and avoid adding water to the basket; it will not steam the brats evenly.
- Choose raw or precooked carefully. This timing is for uncooked bratwurst. Fully cooked links need only reheating, and the package directions are the best guide; check that reheated leftovers reach 165°F (74°C).
Serving Suggestions
Serve brats in soft buns with mustard and sauerkraut for a simple sausage sandwich. For a fuller plate, add German potato salad, roasted potatoes, coleslaw, cucumber salad, or a green salad. Pickles, sliced onions, and a little relish make easy toppings. If serving a group, keep the brats hot only briefly while you finish a batch, and avoid leaving them at room temperature for more than 2 hours.
Variations
Bratwurst seasoning and meat blends vary by maker and region. Pork brats are common, while pork-and-beef versions are also widely available; either works with this method as long as the links are uncooked and cooked to 160°F (71°C). Chicken or turkey bratwurst is poultry, so cook it to the USDA FSIS safe minimum of 165°F (74°C), checking the package for any additional guidance.
For a different topping, swap sauerkraut for sautéed onions or peppers. If you want a milder, less tangy flavor, use finely shredded cabbage instead of sauerkraut. Use a gluten-free bun if needed, or skip the bun and serve the brat over potatoes. Avoid adding sugary sauces before air frying, since they can scorch; serve them at the table instead.
Storage and Reheating
Refrigerate cooked brats within 2 hours of cooking, in a covered container. They keep for 3–4 days in the refrigerator. Freeze them in a well-sealed freezer-safe container for best quality for about 2–3 months; thaw overnight in the refrigerator before reheating. Discard sausages left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).
To reheat, place the brats in the air fryer at 325°F (163°C) for about 4–6 minutes, turning once, until hot throughout. Timing depends on thickness and whether they are chilled or thawed. Check the center with a food thermometer: USDA FSIS recommends reheating leftovers to 165°F (74°C). You can also reheat them in a covered skillet with a tablespoon of water, then check the temperature.
Frequently Asked Questions
How long do brats take in an air fryer?
For standard uncooked links, start with 10 minutes at 360°F (182°C), turn them, and cook about 2 minutes more. The exact time varies, so use a thermometer and cook each brat to 160°F (71°C), or 165°F (74°C) for poultry brats.
Do I need to preheat the air fryer?
Preheating for 3 minutes can help the sausages begin cooking evenly, but not every air fryer requires it. Follow your appliance’s instructions; if you skip preheating, allow for a little extra cooking time and rely on the thermometer rather than the clock.
Should I poke holes in bratwurst before air frying?
No. Leave the casings intact so juices are less likely to escape and cause dry sausages. Turn the brats with tongs instead of piercing them with a fork.
Can I cook frozen brats in the air fryer?
Yes, but they will take longer and may cook less evenly. Separate the links if possible, cook in a single layer, and check each one in its thickest part. Continue cooking as needed until uncooked ground-meat brats reach 160°F (71°C); do not rely on a fixed extra-time estimate.
Can I cook precooked brats this way?
Yes. Since they are already cooked, air-fry them just until heated through, following the package directions to avoid drying them out. If they are leftovers, reheat to 165°F (74°C).
Why did my brats split?
Casings can split if the links are overcooked, cooked at too high a temperature, or vary in thickness. Keep the temperature moderate, avoid piercing the casing, and start checking early; the thermometer is more dependable than waiting for the skin to look deeply browned.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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